Roasted Zucchini, Onion, and Peppers
- 3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
- 2 red or yellow bell peppers, cut into 1-inch squares
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned in spots, 30 to 35 minutes.
SourceEveryday Food, May Early Summer 2005